For brighter-colored fruit, stir the lemon juice into the water and dip the apricot halves for 2 minutes; drain and pat dry.
4
Arrange the halves cut-side up in a single layer on dehydrator trays, leaving space between them.
5
Dry at 135°F (57°C) for about 12–18 hours, checking periodically, until the apricots are leathery and pliable with no moist spots.
6
Drying time varies with fruit size and moisture.
7
Let cool completely.
8
For more even storage, place the cooled fruit loosely in a clean jar for 7 days, shaking it daily; if condensation appears, return the fruit to the dehydrator until dry.
9
Store in an airtight container in a cool, dark place.